Show ham language C explained by county agent homemakers buying ham sometimes kon wish they understood the full mm ni ng t f labels agui such as rendered raudy ready to eat and fully cooked As 0 help in under stan dang ham language guage clair R acord county agent posses pussies on the following explanations nati lons tram food specialists in the U 6 department Dopart mem of agriculture in the first place all cured and smoked ham hum prepared under federal leat inspection are aro required by a 0 regulation regu lUtion put unto effect in 1952 1032 to be heat hc aad d to at I 1 lewt degrees F internal temperature or orr else treated by approved of freezing freeling or drying and curing that will make sure no live trichinae remain in the meat thus any cured smoked ham marked with ath the th round r U S does not need red to be cooked by the homemaker tor for health bacety precautions put only for good eating much of the cured smoked ham on the market now ia is safa safeguarded this way since federal inspection is required tor all meat sold across state borders federally inspected hams labeled tender or tendered or tenderized ready to oca cat or fully cooked must till ull have been heated beyond decrees degrees F to an internal temperature at reea F at n t least A ham while partially cooked needs some additional cooking in the home kitchen to give it a done texture and full ham flavor the packers label offers cooking directions idich Ii ich are adjusted to the amount of heating his company has riven given the ham A r eady to eat ham may imy be served without aether iffa ither cooking if desired however some of these hams bmw are more mom tha thoroughly roughly cooked than others many honie horne makers km prefer in any mw case to give this type of ham aaman home cooking lookin for best beat flavor and texture fully cooked jams have been heated in processing to the we point at which thoy they have a 11 fully cooked thru out requirement of the federal meat inspection bendees for any ham so labeled such hame need no more cooking unless lv the hom winea to serve the meat hot |